| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Bread crumbs |
| 1 |
c |
Raisins |
| 1/2 |
c |
Brown sugar |
|
ds |
Salt |
| 1 |
ts |
Ginger |
| 1 |
ts |
Allspice |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Melted butter |
| 3 |
tb |
Molasses |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Hot water |
| 1/2 |
c |
Flour |
INSTRUCTIONS
Soak bread and crusts in water for a few minutes. Squeeze out the water and
rub between the hands to make crumbs. Measure without pressing down in the
cup.
Combine the bread crumbs, raisins, sugar, salt and spices and mix wtih a
fork. Add melted butter, molasses, and soda which has been dissolved in
the hot water. Add flour and combine well. Pour mixture into a dampened
pudding bag; tie tightly leaving a little slackness to allow for expansion.
Boil for 1 1/2 hours.
Goes well with Figgs dinner.
Serv with heated molasses.
Posted By arielle@bonkers.taronga.com (Stephanie da Silva) On
rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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